Sous Vide Ribeye Steak

Anova Culinary

This sous vide ribeye from Bea Mendoza packs a punch in the flavor department. Using both fish sauce and soy sauce to amp up the deliciousness. None of that matters though unless the steak is impeccably cooked, and with Anova, you know it will be every time!


Bea Mendoza

Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to get her work done and still enjoy quality, home-cooked meals. She sets up Anova, drops her food in the water bath, and has her dinner going in minutes, giving her time to dives into her studies while her food cooks.

Prep Time: 00:05

Recipe Time: 02:00

Temperature Options:

Medium rare - 1 1/2” - 2”
129F / 53.9C



  1. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
  2. Season steak with salt, pepper, soy sauce, and fish sauce. Seal steak in vacuum bag or resealable ziplock.
  3. Place in pre-heated water bath and cook for 2 hours.

Cast-iron finish

  1. When the timer goes off, remove steak from bag. Dry well.
  2. Prepare a hot cast-iron skillet and sear steak on both sides for one minute. Near the end, add thyme, garlic, and butter and baste.
  3. Enjoy!